Yield
Serves 8 (serving size: about 2/3 cup)
Photo: Jennifer Causey Styling: Ginny Branch

How to Make It

Measure Japanese short-grain white rice (Nishiki is my favorite) into the pot of a large rice cooker. Cover with several inches of cold water, and agitate the grains until the water is opaque. Pour out the cloudy water; repeat until the water runs mostly clear (3 to 4 times). Add water to level indicated in rice pot (or use the old-fashioned method, placing the tip of your thumb on top of the rice, then adding water to the first knuckle). Cook according to manufacturer's instructions.

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